Spent years as a line cook. Brick the griddle with water and vinegar while it is cold to remove a good portion of the rust. Scrape the rust off of the brick and turn on the griddle to 350 degrees. Brick with oil a couple/three times, scraping the oil off in between bricks. Use a griddle screen holder on top of 3M scratch pad on top of a griddle screen to clean entire griddle use cooking oil. Use the same to also get the edges and sides. Scrape off the dirty oil and wipe down with burlap or an old towel. Without oil, use the grill screen holder on top of a 3M scratch pad (no griddle screen) to polish the surface. With enough effort the griddle can be made spotless.
@@michaelclld Pumice stone in brick form. The type used in the restaurant industry is considerably larger than what is generally available in a typical retail store. You don’t want to muck around with an undersized one because the chances of getting burned by the hot oil are higher. So, it may be necessary to visit a restaurant supply store or order online.
I grew up in the restaurant business and couldn't wait to buy one of these. That being said, this thing is just a pain in the ass to own. I'm about to give mine, a 4-burner, a much needed cleaning. I didn't use it even one time all of last year.
I’ve always wanted one too. It’s more work than it’s worth. I also didn’t use it once last year and I live in Minnesota so it snows half the year. I bought a cover and all and it still rusts.
Clean it with oil not water! Best advice I’ve gotten working with metals - oils are the new water lol. It even helps lift the rust and debris as it protects. You can remove rust really well with WD-40 even. I have mineral oils I use on almost everything. Cutting boards, knife sharpening, cleaning metals, oh and I guess lubricatjng too. Food safe mineral oils are so useful.
you're welcome I'm glad it helped. and don't worry about that rust it will come every now and then but you can always get it back too looking great with a little elbow gerase.
I ordered my new black stone but picked up a used one till the other gets here. Now to clean and prep this one in the meantime! Perfect timing as always! 🙌🙌🙌
Ohh two griddles, a man after my own heart. After you clean and refurbish the used one I but you could make a profit reselling it. Start flipping griddles hahaha. Congrats on the new griddles.
Heck ya free griddle are the best griddles!!! I guess you technically paid for the camper, but whatever lets pretend it was free!🤣 I have a free ebook for new griddle owners that you can sign up for in the description fyi. It goes over all the basics.
Johnny, as a former fry cook (long ago) I find your videos on-point and informative. Thanks. FYI, I just finished trying a “light re-season“ of my Pit Boss KC Combo (griddle/pellet smoker). Due to poor design of both that unit (integral metal lid doesn’t keep out rain) and the additional fitted fabric cover (two have ripped in the wind - each within 6 mo), it recently got some very minor rusting on one half when some rain infiltrated under the cover and lid. Because I caught it quickly and it was very minor, I didn’t want to do a complete re-seasoning going into the winter months (it only gets infrequent use then, due to cold & snow). Therefore I tried a light grill block scour with oil followed by a minimal re-seasoning with the Blackstone product that worked very well on my initial seasoning. For this seasoning, I did four light layers (oil-oil-cool down-oil-oil). The re-seasoning looks pretty good, but my first cook (hash brown and eggs) had some minor sticking on the eggs (even though I cooked the eggs on the side that was previously not rusted; hash browns cooked on the other side were fine). I’m thinking I should have cooked a big batch of onions first, as that had really given me an excellent non-stick surface when I did my initial seasoning on the new unit. I will do that before cooking more, but so far, I think this work-around might get me through fall/winter. I will probably do a more complete re-seasoning next spring. I’m wishing now that I’d bought separate griddle and smokers though. More expensive initially, but the griddle would have come with a much better cover. I’m currently placing plastic sheeting between the metal lid and the fabric cover to keep rain out. I’ll have to re-engi-nerd the griddle side to ensure that stays dry during storms.
Hey Kevin thanks so much for watching and I'm glad you find the videos helpful. That means a lot coming from a fellow former short order cook. I'm sorry to hear about the poor design of you put boss combo grill, that's frustrating. I'm glad you shared your experience though, I think that may be helpful for other people looking to purchase that grill. Also I think that's a good plan of attack for seasoning throu fall/winter. Might as well just do a minor job to get it through then strip the whole thing down come next spring. Thanks again for watching and commenting man, and have a great weekend!
Thanks Jim, ya this one was pretty bad but $100 on FB market place was a good deal for just needing some elbow grease. Mine big one actually needs a little TLC as well. I think that might be a video for spring time where I sand it all down and start over.
Thank you for reminding me to get a beer with the subliminal(or not so subliminal) sound of a pop top cracking open mixed in with the music. Well done, Johnny. Well done. Here's to you!
Ya I ended up sanding mine down all the way too with a wheel. But I was dumb and used a battery powered drill instead of electric and it took me 3 seperate sitting because I had to keep recharging the batteries. That's def the best way to go if it gets too bad, just strip the whole thing down.
THANK YOU!!!! Worked just fine the way you suggested. I used to work in the restaurant industry and used these and we used sprite and vinegar and that was not working on my black stone so this was super helpful.
My Blackstone is about a year old, it was outside with the Blackstone Cover over the winter. The grill was fully seasoned and covered with a light coating of oil, along with the cover. This spring I took the cover off and the grill is full of rust. I'm currently in the process of sanding and polishing the entire top. I soon realized that the factory finish was not fully finished, and has pits and grooves which allow for rust to set into the metal. Removing the pits and grooves along with polishing will help deter rust and allow for easier cleaning. Anyone that has dealt with carbon rolled steel (Blackstone cooking surface) will tell you that the more polished the surface, the less rust and sticking. Blackstone doesn't take the extra step in finishing or polishing the grill surface because it's costly and will affect the overall price of their products. If you have the time and tools, refinish your griddle and polish it for better cooking and less maintenance.
Looks like you found a good buy. I’ve also seen people do a bunch of onions which supposedly aids in seasoning the flat top. 🤷 Haven’t tried it yet but by spring my Blackstone will need stripped down and re-seasoned I’m sure. Good video my friend! 🍻🔥
Thank you. Put on some rubber gloves and hand rubbed a layer of naval jelly and I’m going to pressure wash it now and then a grinder with wire attachments then use that high end oil to season and have been looking for any reason not to use that stuff.
@@billk65 thats bullshit. You have to use water ti clean it. Just heat it up until the water evaporates then let cool enough ti safely put a thin coat of cooking oil with a rag.
@@F21Barajas Okay, yeah, if you put fucking ice/ice cold water on hot metal... then the rapid change in temp could cause warping. Thats pretty much kindergarten level common sense there bud. That does not, in any way, negate my comment about using normal fucking tap water to clean since that is literally how griddles, cast iron, etc. has been cleaned since probably the inception of such implements.
Did you let it cool between each seasoning? I assume so and want to check. Btw. This video was perfect. Picked up a used 36" with a bit of rust, followed this to the letter and works great. The brick is key in my opinion to get a consistent smooth and clean surface. Thx bud. You rock! 👊
I actually did not let it cool I just added more oil after it stopped smoking. I'm so glad the video helped you out. Those used Blackstone's can easily be refurbished. That is for watching.
Have you tried using steel wool to clean up the rust? I use it for my cast iron cookware and it does a great job, I don't see any reason why it wouldn't work for your griddle.
Correct in commenting "junk". Slightest breeze puts burners out. Have to "baby" this grill. Am very disappointed, spent (wasted $400)!! When they 1st came out.
Hi Robert, it's ok to use water on a griddle for cleaning and even for cooking. I'll often squirt water and then use a dome to melt cheese on things. Water will become a problem and cause rust if you leave it on your griddle. It's similar to cast iron, you just need to make sure everything is dry when you clean up and finish cooking. Also you want a cover so rain water doesn't collect. Thanks for watching and great question.
@@JohnnyBrunet yep great to add little water to steam veggies under a dome!! Loved your video im pretty nervous with mine making sure its done right. I do believe i have been adding to much oil so was really helpful
Hey man. Love your videos. I picked up a used rusty blackstone(4 burner) off marketplace and I resurfaced it with an orbital sander. I seasoned it 3-4 times over with blackstone seasoning (which is a blend of oils) but it still rusts. Am I doing something wrong?
Hey, so I'm assuming if you used an orbital sander that you took it all the way down back to the the base level cold rolled steel? I gues my first question is are you getting small spots that don't stay perfectly black? Because that's totally normal, but if you're getting large flaky rust spots then something is probalby wrong. Also are you by the ocean or in a high humidity part of the country? That lends to faster rusting as well. Are you covering it with a hard or soft cover in between cooks? And finally are you putting a thin coat of oil on after each cook? This helps to protect the griddle surface as well. Let me know if you are doing all that and if you want or it's easier you can always email me at griddlewithjohnny@gmail.com
@@JohnnyBrunet So I live in CT about 45 mins by car from Long Island sound. I did try to take the griddle down to bare metal but there’s like an ABSURD coating or seasoning that has bubbled off and that’s where my rust is occurring. I haven’t gotten it completely down to the bare metal except where the coating has bubbled off. It looks clean when I season it but by the next day it has rust where the bare metal with seasoning is. Nothing flaking off but its a big spot. Am I not putting enough seasoning mix down? It has been a little humid here recently. I did decide to just cook on it anyway today avoiding the rust as best I could. I made 4 ribeyes with organic unsalted butter. After they were cooked I scraped the griddle and left a thin coat of butter to burn off. My griddle is now completely black with a soot colored coating. I have bacon and eggs to cook tomorrow morning so hopefully its still black when I get to it.
@@Derpa_Derpa_777 So I would not burn off butter or any animal fat. I would stick to an oil like avocado oil. have you used a pumice stone as well? I would try a pumice stone to strip off everything you can then burn off 4 coats of oil or the blackstone seasoning that you used the first time. I'm not sure why you got that spot there. Are you waiting 20 min in between each coat of seasoning to burn off? It should stop smoking and that lets you know that coat has burned off.
@@JohnnyBrunet Yes I have watched your video on how to season several times. Why wouldn’t you use animal fat? I’ve bought the griddle for the purpose of cooking meat to try a carnivore diet to avoid things like seed and vegetable oils. I’m buying grass fed beef, organic eggs etc. I don’t think oils are allowed in a carnivore diet. Even using the blackstone seasoning is controversial.
@@Derpa_Derpa_777 So I've never used just animal fat but what I've read is that it will go rancid if you don't cook on it daily. So if you are cooking on it that often I think it should be fine. But most people don't cook on it all the time so that's why I usually say don't season with animal fat. I'm not saying that's why its rusting bc I'm not familiar with using animal fat. But it's something to consider. I'm sorry I wish I had a better answer for you. Could you email me some pics and maybe I could look at it?
i didn't season well enough the first time around, so i ended up with some rust around the edges and in spots. how much of the rust on the outer portions of the sides should i work to remove? i saw some people heat up the edges with a blowtorch to get the oil burned off; bad idea? thanks!
Hi Phillip. I've used pretty much all the oils and haven't had too many problems. My current favorite is avocado oil. It's a little pricey but I think it's worth it due to the high smoke point.
Greetings, Question about my camp chef, which finally arrived :) First cook last night and I already have a few scratches on the cooking surface..Nothing that you can feel when rubbing your nail over it. But, no matter how much I season (assuming I am doing it right) the scratches still remain. Some are from the spatula, but most from the scraper. Wish I could post pictures lol
Hey Rob, congratulations on the new griddle. The scratches are normal and it won't effect your cooking or your food. You are just scratching the pre seasoning that camp chef puts on there, you aren't hurting the actual steel. My CC has some rust spots and scratches but it still works totally fine. It's really just a preference thing for you if you want it perfect or not. You can always email me pics and questions as well, I'm happy to help. griddlewithjohnny@gmail.com.
@@JohnnyBrunet hi! Thank you, appreciate that. That is good yo know - thanks. I was starting to get worried. Wish there was away to “fix” it. The new car looj wore off fast lol.but man, food taste waaaay better on the griddle. The chicken cheesesteaks I made were on another level. Way better than using a pan on the stove!
@@DexterityNJ ya new cat is a good comparison because you're so worried at first about little scratches and scuffs on the upholstery but it's just all bound to happen. No way around it, bottom line is it runs great and makes good food! Those chicken cheese steaks sound delicious.
Ya that will take everything off of you want to start from scratch. I haven't done it but I've seen videos of where people did and it worked great. I'm going to give it a try one day to see which be way is better.
I got a new 36” and seasoned it yesterday. Used it for the first time today and there’s like goo on the sides and it’s not very non-stick. It wasn’t sitting very level when I seasoned it. My question is.. how do I re-season to try and get it right? Same process as this? Even if I just seasoned it yesterday?
Hello Mrs. Robinson. I'm sorry the seasoning didn't work out. I would level it out then turn it on high and try to scrape off the goo or wipe off as much as you can with a towel and some tongs. My guess is you used to much oil and that's why it made a goo. Once you get off as much as you can leave it on high until it stops smoking to burn off all the oil. Then cook some bacon after the oil is burnt off and that should help, you just never want to start with bacon for seasoning always start by burning off oil. After that try cooking on it a few times and it should build up seasoning. Do more greasy stuff like burgers or cheese steak. Then if it's still not non stick and you don't think it looks right, then I would do the pumice stone and start all over. But first just try wiping and burning off the oil because I believe that's the problem. Good luck and let me know if you have anymore questions.
Did you pre-heat griddle before cooking? Top should be hot enough to where water will form a bead and "dance" on cooktop. If it pools and slowly evaporates - not hot enough. If water immediately turns to steam - too hot.
Hu Beatrice. Blackstone is a company that makes flat top grills also know as griddles. They all run off propane but could also use natural gas . There are lots of other grills that also run off propane that are more traditional grills with grates and an open flame.
I'm sorry Leah, do you have it covered? Also what part of the country are you in? I haven't experienced it first hand but I believe the more humid it is the more likely it is to rust. I wish I could help with more suggestions. Does it rust immediatly after each use or just eventually it starts to rust?
Yes there video doesn't use water. I've done it that way as well. But I didn't have any problems. I used water as long as you get it all off. Ki d of like when cleaning. But you are also correct water and moisture is what causes rust to begin with.
It still had some spots where the seasoning was different colors but all the rust did come off with the stone. The other option is to take it all the way back down to the bare metal which I did in this video. that just requires a wire wheel. ua-cam.com/video/2t1RjPjY2uc/v-deo.html
Ya I've worked in restaurants my entire life. The residential ones are different. They are more like cast iron than stainless steel. So you don't use chemicals or a bunch of ice. It's best to just treat them like cast iron and continue to build seasoning.
Don't use water when cleaning. Heat the grill first. Let it cool. Then oil and grill stone. Wipe with paper towels. No water. People- watch the blackstone videos!!
My Ebook goes over seasoning, cleaning, tips tricks and 101 recipes. Grab a copy here bit.ly/Griddle-Ebook
Spent years as a line cook. Brick the griddle with water and vinegar while it is cold to remove a good portion of the rust. Scrape the rust off of the brick and turn on the griddle to 350 degrees. Brick with oil a couple/three times, scraping the oil off in between bricks. Use a griddle screen holder on top of 3M scratch pad on top of a griddle screen to clean entire griddle use cooking oil. Use the same to also get the edges and sides. Scrape off the dirty oil and wipe down with burlap or an old towel. Without oil, use the grill screen holder on top of a 3M scratch pad (no griddle screen) to polish the surface. With enough effort the griddle can be made spotless.
Thank you
What do you mean brick it?
@@michaelclld Pumice stone in brick form. The type used in the restaurant industry is considerably larger than what is generally available in a typical retail store. You don’t want to muck around with an undersized one because the chances of getting burned by the hot oil are higher. So, it may be necessary to visit a restaurant supply store or order online.
what does brick the griddle mean like a literal brick ?
@@Eityhdz Pumice stone in brick form. See my reply to another person in this thread.
I grew up in the restaurant business and couldn't wait to buy one of these. That being said, this thing is just a pain in the ass to own. I'm about to give mine, a 4-burner, a much needed cleaning. I didn't use it even one time all of last year.
I've always wanted one I cooked a couple dinners on it when I first got it. Not its pretty much a bacon and burger cooker lol.
I’ve always wanted one too. It’s more work than it’s worth. I also didn’t use it once last year and I live in Minnesota so it snows half the year. I bought a cover and all and it still rusts.
... And who's fault was that??
I use this method every time and have saved many peoples black stones using this method. Thanks!
Awesome! I'm so glad that the video was helpful for you.
Clean it with oil not water! Best advice I’ve gotten working with metals - oils are the new water lol. It even helps lift the rust and debris as it protects. You can remove rust really well with WD-40 even. I have mineral oils I use on almost everything. Cutting boards, knife sharpening, cleaning metals, oh and I guess lubricatjng too. Food safe mineral oils are so useful.
Blackstone uses water in its own video to show people how to clean and season 😂 I think I'll trust them
@@ck1usano they dont. they even say "do not use water, that would be counterproductive". i just watched the video homie. i can even link it for you.
Wd40 on a grill. That sounds…. Yea
Don't put wd40 on your grill. Please don't do that
ua-cam.com/video/1UUWzPDDX6E/v-deo.html
Blackstone uses water in their video.
Thank you so much for this. It’s only my second year with my Blackstone and I was upset to open it today and find some rust. All gone now!
you're welcome I'm glad it helped. and don't worry about that rust it will come every now and then but you can always get it back too looking great with a little elbow gerase.
I ordered my new black stone but picked up a used one till the other gets here. Now to clean and prep this one in the meantime! Perfect timing as always! 🙌🙌🙌
Ohh two griddles, a man after my own heart. After you clean and refurbish the used one I but you could make a profit reselling it. Start flipping griddles hahaha. Congrats on the new griddles.
So you’ve joined us on the “Dark Side” with Blackstone ownership!!! 👍Enjoy. Another nice video. Dave
Hahahaha yes, I know have a Blackstone and a Camp Chef maybe I'm the one who brings balance to the the griddle force. The Luke Skywalker of Griddln'😆
have a camp chef 3burner.. love it. after cleaning and reseasoning.. I take the top off, store inside the house, don't want rust.
That's dedication and probably the best thing to do. I'm just too lazy hahaha. And the four burner is kind of heavy.
@@JohnnyBrunet lol 😆 it's not that heavy
@@harleyhawk7959 😏
Thanks for this video, worked like a charm on my grill!
Awesome!
Great video. I have a new to me griddle that came with a camper we just purchased. This is exactly what I was looking for, nice job!
Heck ya free griddle are the best griddles!!! I guess you technically paid for the camper, but whatever lets pretend it was free!🤣
I have a free ebook for new griddle owners that you can sign up for in the description fyi. It goes over all the basics.
@JohnnyBrunet thanks! I cook on cast iron often. But this seems like a bit different animal. Looking forward to it!
Very good video, thanks for sharing. My griddle has gotten really nasty so this should help (once i get one of those bricks).
You're welcome! Thanks for watching.
I tried this and it worked..thanks!
You're welcome!
Johnny, as a former fry cook (long ago) I find your videos on-point and informative. Thanks.
FYI, I just finished trying a “light re-season“
of my Pit Boss KC Combo (griddle/pellet smoker). Due to poor design of both that unit (integral metal lid doesn’t keep out rain) and the additional fitted fabric cover (two have ripped in the wind - each within 6 mo), it recently got some very minor rusting on one half when some rain infiltrated under the cover and lid. Because I caught it quickly and it was very minor, I didn’t want to do a complete re-seasoning going into the winter months (it only gets infrequent use then, due to cold & snow). Therefore I tried a light grill block scour with oil followed by a minimal re-seasoning with the Blackstone product that worked very well on my initial seasoning. For this seasoning, I did four light layers (oil-oil-cool down-oil-oil). The re-seasoning looks pretty good, but my first cook (hash brown and eggs) had some minor sticking on the eggs (even though I cooked the eggs on the side that was previously not rusted; hash browns cooked on the other side were fine). I’m thinking I should have cooked a big batch of onions first, as that had really given me an excellent non-stick surface when I did my initial seasoning on the new unit. I will do that before cooking more, but so far, I think this work-around might get me through fall/winter. I will probably do a more complete re-seasoning next spring.
I’m wishing now that I’d bought separate griddle and smokers though. More expensive initially, but the griddle would have come with a much better cover. I’m currently placing plastic sheeting between the metal lid and the fabric cover to keep rain out. I’ll have to re-engi-nerd the griddle side to ensure that stays dry during storms.
Hey Kevin thanks so much for watching and I'm glad you find the videos helpful. That means a lot coming from a fellow former short order cook.
I'm sorry to hear about the poor design of you put boss combo grill, that's frustrating. I'm glad you shared your experience though, I think that may be helpful for other people looking to purchase that grill.
Also I think that's a good plan of attack for seasoning throu fall/winter. Might as well just do a minor job to get it through then strip the whole thing down come next spring.
Thanks again for watching and commenting man, and have a great weekend!
I hope my griddle never gets rusty but this is good info to know. Great video Johnny.
Thanks Jim, ya this one was pretty bad but $100 on FB market place was a good deal for just needing some elbow grease. Mine big one actually needs a little TLC as well. I think that might be a video for spring time where I sand it all down and start over.
Oh, it will rust. Mine was kept in a dry (low humidity) indoor setting & still rusted. Blackstone uses low quality iron for their griddle surfaces.
@@krasnaludek298
Same here
Unfortunately rust is going to happen sooner or later. But you’re right it’s good to keep this in mind
@@MessiahKnight You’re right I figure this winter lol. Right now I’m using it at least once a week and it’s looking good.
I used a wire wheel on a cordless drill took off all the old seasoning and rust to bare metal.
That’s what I’ve come down to.
I'm in the process of doing the same and then I'm polishing this sucker to avoid future issues.
Thank you for reminding me to get a beer with the subliminal(or not so subliminal) sound of a pop top cracking open mixed in with the music. Well done, Johnny. Well done. Here's to you!
Hahaha no problem buddy, just trying to make sure everyone stays hydrated 😉
KILLLER vid dude. Brought my (sorry) neglected BS griddle back to life. Thanks for the great tips
Thanks man I'm so glad it got your griddle back in shape. Hopefully you can start using that thing and make some smash burgers or something.
i used a course abrasive wheel on my electric grinder. then i seasoned with grape seed oil used 5 coats of oil to season it.
Ya I ended up sanding mine down all the way too with a wheel. But I was dumb and used a battery powered drill instead of electric and it took me 3 seperate sitting because I had to keep recharging the batteries. That's def the best way to go if it gets too bad, just strip the whole thing down.
THANK YOU!!!! Worked just fine the way you suggested. I used to work in the restaurant industry and used these and we used sprite and vinegar and that was not working on my black stone so this was super helpful.
You're welcome Taylor, I'm so glad it helped. Thanks so much for watching.
Ha Ha! I like how he saw himself in the intro and tried to fix his hair 🤪
Johnny I got the steelmade for the Weber. It’s nice alternative but a pain to take off put in the garage so it doesn’t rust.
Nice! I'm glad you got one but ya that does kind of sound like a pain. Is it over half the Webber or the whole thing?
Now you can finally do some real griddln with that Blackstone. You may have to start that diet next week. Keep on Griddln.
Haha ya now it's going to be really hard to start since I have 2 griddles.
My Blackstone is about a year old, it was outside with the Blackstone Cover over the winter. The grill was fully seasoned and covered with a light coating of oil, along with the cover. This spring I took the cover off and the grill is full of rust. I'm currently in the process of sanding and polishing the entire top. I soon realized that the factory finish was not fully finished, and has pits and grooves which allow for rust to set into the metal. Removing the pits and grooves along with polishing will help deter rust and allow for easier cleaning.
Anyone that has dealt with carbon rolled steel (Blackstone cooking surface) will tell you that the more polished the surface, the less rust and sticking. Blackstone doesn't take the extra step in finishing or polishing the grill surface because it's costly and will affect the overall price of their products. If you have the time and tools, refinish your griddle and polish it for better cooking and less maintenance.
That's a great recommendation. I've seen people do that with cast iron. I need to give it a try. What are you going to use to smooth it out?
Looks like you found a good buy. I’ve also seen people do a bunch of onions which supposedly aids in seasoning the flat top. 🤷 Haven’t tried it yet but by spring my Blackstone will need stripped down and re-seasoned I’m sure. Good video my friend! 🍻🔥
Ya I've seen the onion thing as well I need to give that a try. My camp chef needs some TLC too.
Naval Jelly will remove rust a lot easier than what it took you and then clean / wash and season.
I just tried this, 10 minutes and its almost all gone. Will apply a second time to get a few spots left. Easy peasy 😂
Thank you. Put on some rubber gloves and hand rubbed a layer of naval jelly and I’m going to pressure wash it now and then a grinder with wire attachments then use that high end oil to season and have been looking for any reason not to use that stuff.
Thanks for this video! My griddle looks good as new! 🙌
Hey that's great to hear I'm so glad it helped. Now it's time for some cheese steaks!
Good find on FB! I never thought to look there👍
Thanks Bobbi I love a good deal.
Great find! Awesome Video!!!
Thanks Robert.
Worked great, thank you.
Awesome I'm so glad it worked for. Hopefully you're making some delicious breakfast right now on it. Thanks for watching Maza.
You should brick the grill while its hot. It works best this way
Thanks Daniel I will give that a try.
@@billk65 thats bullshit. You have to use water ti clean it. Just heat it up until the water evaporates then let cool enough ti safely put a thin coat of cooking oil with a rag.
@@CPLBSS88 I know someone who said their 4-burner griddle got warped because it was being cleaned with water (and ice) while it was hot.
@@F21Barajas Okay, yeah, if you put fucking ice/ice cold water on hot metal... then the rapid change in temp could cause warping. Thats pretty much kindergarten level common sense there bud. That does not, in any way, negate my comment about using normal fucking tap water to clean since that is literally how griddles, cast iron, etc. has been cleaned since probably the inception of such implements.
@@billk65 your comment proves you don’t know shit about or have ever cooked with cast iron 😂
Educational video. Thanks!
Thank youuuu 🤗...!!
You're very welcome Anastasia.
Did you let it cool between each seasoning? I assume so and want to check. Btw. This video was perfect. Picked up a used 36" with a bit of rust, followed this to the letter and works great. The brick is key in my opinion to get a consistent smooth and clean surface. Thx bud. You rock! 👊
I actually did not let it cool I just added more oil after it stopped smoking. I'm so glad the video helped you out. Those used Blackstone's can easily be refurbished. That is for watching.
I bought a rusty 36" Blackstone off of Facebook marketplace for $175, sandblasted the griddle and it was back to new condition in 5 min.
That's a hell of a deal.
Have you tried using steel wool to clean up the rust? I use it for my cast iron cookware and it does a great job, I don't see any reason why it wouldn't work for your griddle.
Hi Nira, no I haven't not used steel wool before but I bet it would. That's a good idea thanks for the suggestion. I'm going to give it a try v
@@JohnnyBrunet Best of luck! I'd recommend going for stainless steel wool if you can find it, so you don't have to worry about it rusting.
Will do!
Great video. Paper towels suck though cause they leave lint behind. Recommend anything else besides paper towels?
I've used bar rags before and those seem to work well. Or handkerchief, new ones obviously lol
@@JohnnyBrunet 😂 I’ll pick up some rags and try that.
Viva brand are tough and don’t leave behind lint unless there’s something really abrasive present 🤙
@@isocitemedia good to know. Thanks
Correct in commenting "junk". Slightest breeze puts burners out. Have to "baby" this grill. Am very disappointed, spent (wasted $400)!! When they 1st came out.
I agree! I absolutely hate mine!
"I think I'm gonna start my diet next week" hahahaha
😁😁😁
If I'm not mistaken friend I believe if you use water on your blackstone it causes it to rust even more
Hi Robert, it's ok to use water on a griddle for cleaning and even for cooking. I'll often squirt water and then use a dome to melt cheese on things. Water will become a problem and cause rust if you leave it on your griddle. It's similar to cast iron, you just need to make sure everything is dry when you clean up and finish cooking. Also you want a cover so rain water doesn't collect. Thanks for watching and great question.
@@JohnnyBrunet yep great to add little water to steam veggies under a dome!! Loved your video im pretty nervous with mine making sure its done right. I do believe i have been adding to much oil so was really helpful
@@movingwithmckinney thanks I'm glad you like the videos and they were helpful!
So this should be done two more times after the 15 min waiting period?
Yes. Add the oil two more times.
I took mines to a powder coating location and had it sand blasted for $20 then seasoned it.
That's a great idea! Well worth the $20.
Hey man. Love your videos. I picked up a used rusty blackstone(4 burner) off marketplace and I resurfaced it with an orbital sander. I seasoned it 3-4 times over with blackstone seasoning (which is a blend of oils) but it still rusts. Am I doing something wrong?
Hey, so I'm assuming if you used an orbital sander that you took it all the way down back to the the base level cold rolled steel? I gues my first question is are you getting small spots that don't stay perfectly black? Because that's totally normal, but if you're getting large flaky rust spots then something is probalby wrong.
Also are you by the ocean or in a high humidity part of the country? That lends to faster rusting as well.
Are you covering it with a hard or soft cover in between cooks?
And finally are you putting a thin coat of oil on after each cook? This helps to protect the griddle surface as well.
Let me know if you are doing all that and if you want or it's easier you can always email me at griddlewithjohnny@gmail.com
@@JohnnyBrunet So I live in CT about 45 mins by car from Long Island sound. I did try to take the griddle down to bare metal but there’s like an ABSURD coating or seasoning that has bubbled off and that’s where my rust is occurring. I haven’t gotten it completely down to the bare metal except where the coating has bubbled off. It looks clean when I season it but by the next day it has rust where the bare metal with seasoning is. Nothing flaking off but its a big spot. Am I not putting enough seasoning mix down? It has been a little humid here recently. I did decide to just cook on it anyway today avoiding the rust as best I could. I made 4 ribeyes with organic unsalted butter. After they were cooked I scraped the griddle and left a thin coat of butter to burn off. My griddle is now completely black with a soot colored coating. I have bacon and eggs to cook tomorrow morning so hopefully its still black when I get to it.
@@Derpa_Derpa_777 So I would not burn off butter or any animal fat. I would stick to an oil like avocado oil. have you used a pumice stone as well? I would try a pumice stone to strip off everything you can then burn off 4 coats of oil or the blackstone seasoning that you used the first time. I'm not sure why you got that spot there. Are you waiting 20 min in between each coat of seasoning to burn off? It should stop smoking and that lets you know that coat has burned off.
@@JohnnyBrunet Yes I have watched your video on how to season several times. Why wouldn’t you use animal fat? I’ve bought the griddle for the purpose of cooking meat to try a carnivore diet to avoid things like seed and vegetable oils. I’m buying grass fed beef, organic eggs etc. I don’t think oils are allowed in a carnivore diet. Even using the blackstone seasoning is controversial.
@@Derpa_Derpa_777 So I've never used just animal fat but what I've read is that it will go rancid if you don't cook on it daily. So if you are cooking on it that often I think it should be fine. But most people don't cook on it all the time so that's why I usually say don't season with animal fat. I'm not saying that's why its rusting bc I'm not familiar with using animal fat. But it's something to consider. I'm sorry I wish I had a better answer for you. Could you email me some pics and maybe I could look at it?
i didn't season well enough the first time around, so i ended up with some rust around the edges and in spots. how much of the rust on the outer portions of the sides should i work to remove? i saw some people heat up the edges with a blowtorch to get the oil burned off; bad idea? thanks!
I wouldn't worry about it if it's not effecting the food. But if you do want to reaseason those areas a blow torch does work well.
@@JohnnyBrunet I went hard in the paint with the torch, it did the trick. thanks for all your vids!!!
What kind of oil do you use? I use olive oil on mind but if you've got something better I'd like you to say. Thanks
Hi Phillip. I've used pretty much all the oils and haven't had too many problems. My current favorite is avocado oil. It's a little pricey but I think it's worth it due to the high smoke point.
Never owned on, but would think it would be like an iron skillet. Must keep them seasoned or they will rust.
Yup you're exactly right. It's just like a big old cast iron skillet. Thanks for watching man.
I heard those knees crack😂😂
I know man, I'm like an old grandpa. My knees crack all the time and I'm like "must be a storm brewing 😔". I'm not even 40 yet lol.
Where did you get your griddle jumbo brick ?
I got it from GFS a commercial food supply store in the Midwest.
Baking soda &, vinegar
Greetings, Question about my camp chef, which finally arrived :) First cook last night and I already have a few scratches on the cooking surface..Nothing that you can feel when rubbing your nail over it. But, no matter how much I season (assuming I am doing it right) the scratches still remain. Some are from the spatula, but most from the scraper. Wish I could post pictures lol
Hey Rob, congratulations on the new griddle. The scratches are normal and it won't effect your cooking or your food. You are just scratching the pre seasoning that camp chef puts on there, you aren't hurting the actual steel. My CC has some rust spots and scratches but it still works totally fine. It's really just a preference thing for you if you want it perfect or not. You can always email me pics and questions as well, I'm happy to help. griddlewithjohnny@gmail.com.
@@JohnnyBrunet hi! Thank you, appreciate that. That is good yo know - thanks.
I was starting to get worried.
Wish there was away to “fix” it. The new car looj wore off fast lol.but man, food taste waaaay better on the griddle.
The chicken cheesesteaks I made were on another level. Way better than using a pan on the stove!
@@JohnnyBrunet and thanks for the offer. I might send a few pics your way. I really appreciate your time and help!
@@DexterityNJ no problem.
@@DexterityNJ ya new cat is a good comparison because you're so worried at first about little scratches and scuffs on the upholstery but it's just all bound to happen. No way around it, bottom line is it runs great and makes good food! Those chicken cheese steaks sound delicious.
Would a cordless grinder with a wire brush cup work better and faster?
Ya that will take everything off of you want to start from scratch. I haven't done it but I've seen videos of where people did and it worked great. I'm going to give it a try one day to see which be way is better.
@@JohnnyBrunet TY
@@palehorse5275 no problem man. Thank you for watching.
Do those side pannels matter???
By side panels do you mean the shelves or the side of the griddle plate?
A little water, baking soda and heat ... you would be finished in 20 minutes. And, it would have looked much better.
Thanks Richard!
Good video. But guy is a miser with paper towels. LOL
Just looking out for the environment 🤣🤣🤣 thanks for watching.
Screw the bottle of water hose that b down.
I got a new 36” and seasoned it yesterday. Used it for the first time today and there’s like goo on the sides and it’s not very non-stick. It wasn’t sitting very level when I seasoned it. My question is.. how do I re-season to try and get it right? Same process as this? Even if I just seasoned it yesterday?
Hello Mrs. Robinson. I'm sorry the seasoning didn't work out. I would level it out then turn it on high and try to scrape off the goo or wipe off as much as you can with a towel and some tongs. My guess is you used to much oil and that's why it made a goo.
Once you get off as much as you can leave it on high until it stops smoking to burn off all the oil.
Then cook some bacon after the oil is burnt off and that should help, you just never want to start with bacon for seasoning always start by burning off oil.
After that try cooking on it a few times and it should build up seasoning. Do more greasy stuff like burgers or cheese steak.
Then if it's still not non stick and you don't think it looks right, then I would do the pumice stone and start all over. But first just try wiping and burning off the oil because I believe that's the problem.
Good luck and let me know if you have anymore questions.
Did you pre-heat griddle before cooking? Top should be hot enough to where water will form a bead and "dance" on cooktop. If it pools and slowly evaporates - not hot enough. If water immediately turns to steam - too hot.
Use kosher salt and a potato to get rust off and season
Thanks that's a great rip!
While it is hot or cold?
The wobbles on both the griddle and the entire unit trigger me 🤣
😂
Forgot the sides
Is a propane grill also called a black stone grill
Hu Beatrice. Blackstone is a company that makes flat top grills also know as griddles. They all run off propane but could also use natural gas .
There are lots of other grills that also run off propane that are more traditional grills with grates and an open flame.
I would not use any water on a steel griddle,I would use a wire wheel on a drill and an electric detail sander.
It’s not steel. It’s iron.
@@spcarroll85 ok,it still rusts,use oil not water.
Why to put the oil in the spoon when you can put it directly to the griddle 🤣😂😂🤣😂😂🤣🤣…. Sorry couldn’t resist to say it 🙈🙈
🤣🤣🤣 I just wanted to show everyone how much I was using. But ya if I were doing it not on camera I'd probably just put it right on lol.
Level your grill
I have done everything suggested from every video and my blackstone still rust! I absolutely hate my blackstone!
I'm sorry Leah, do you have it covered? Also what part of the country are you in? I haven't experienced it first hand but I believe the more humid it is the more likely it is to rust. I wish I could help with more suggestions. Does it rust immediatly after each use or just eventually it starts to rust?
Please do not use water. That is what caused the rust to begin with. If you youtube the actual video black stone created they will explain why
Yes there video doesn't use water. I've done it that way as well. But I didn't have any problems. I used water as long as you get it all off. Ki d of like when cleaning.
But you are also correct water and moisture is what causes rust to begin with.
Surrrreeeee it has water in it 😂😂
🤣🤣🤣
What about salt
I've heard of people using salt but I've never tried it so I'm not sure.
Rusty trombone
People use regular cooking oil NOT! water what causes rust ? Duhhh
yes water left on the griddle can cause rust just like a cast iron pan.
Need more oil then that
I don't find the water to be helpful...it does absolutely nothing so just scrape and wipe
It didn't look like you got the rust off.
It still had some spots where the seasoning was different colors but all the rust did come off with the stone. The other option is to take it all the way back down to the bare metal which I did in this video. that just requires a wire wheel. ua-cam.com/video/2t1RjPjY2uc/v-deo.html
Anyone tried sandblasting?
#askingforafriend
😂😆 There's only one way to find out!
As a restaurant person… dude no…
Ya I've worked in restaurants my entire life. The residential ones are different. They are more like cast iron than stainless steel. So you don't use chemicals or a bunch of ice. It's best to just treat them like cast iron and continue to build seasoning.
Don't use water when cleaning. Heat the grill first. Let it cool. Then oil and grill stone. Wipe with paper towels. No water. People- watch the blackstone videos!!
Blackstone does have some great videos as well about cleaning. Here is a good one where they also use water.
ua-cam.com/video/-Iedu9z6NPY/v-deo.html
You do need to use water to clean the grilled after uses and when restoring it